Serves: 10
Calories per serve: 444 Calories 20F 30C 35P
Note – this is a weekend treat as it has quite a high fat content – but is DELICIOUS & a great protein source. Serve with a rocket & tomato salad.
Ingredients
1kg Beef Mince
2x 700ml Jar’s Passata
95g mushrooms
1 red capsicum
6 cloves garlic
1 large onion
1 birds eye chilli
Sleeve of Basil
Sleeve of Oregano
310g Otway Pasta Lasagne sheets
1 tbsp Worcestershire sauce
1 tbsp Tabasco sauce
White Sauce
55g butter
2 tbsp flour
530 ml A2 full cream milk
180g Grated Mozzarella (and another 40g for the top)
Method:
Brown onion with the chopped garlic and chilli on high heat.
Add the mince to brown – add salt and pepper to the mince.
Once brown – add the passata, mushrooms, capsicum, 1/2 basil, 1/2 oregano, Worcestershire and tabasco
Mix so all combined – turn heat down to low and simmer for up to 3 hours – stirring occasionally. (the longer you can leave the more flavour it will get)
In a pan melt the butter and add the flour to combine. Immediately add the milk little by little with a whisk to combine. Continue adding milk until finished and the mixture is smooth and thick. Add 300g of the cheese, stir and season well. Remove from heat and set aside.
In 2 ceramic dishes put a little meat sauce on the bottom so the lasagne sheets don’t stick.
Layer lasagne sheets, spoonfuls of meat, followed by white sauce and some herb leaves. Repeat – lasagne sheets, meat then white sauce. Repeat once more and on top of the last white sauce layer add the remaining cheese.
Put in a hot 200 degree oven until cheese is bubbly and brown.
Let it rest for about 15 -20 minutes before serving.
ENJOY!
